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La Belle Cuisine - More Appetizer Recipes
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Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Cajun
Chicken Morsels
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"Acadians love to have a good time,
and their good times usually include food,
lots of it. This legacy runs very deep... and I hope there is no end in
sight..."
~ Emeril Lagasse, in
'Louisiana Real & Rustic'
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Never Enough Thyme
Art Print
Olsen, Barbara
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Cajun Band
John Newcomb
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La Belle Cuisine
Cajun Chicken Morsels
The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins, February 1985
Workman Publishing Company, Inc
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1 1/2 cups unbleached all-purpose flour
1 cup chopped (medium-fine) pecans
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt, to taste
12 tablespoons (1 1/2 sticks) unsalted butter
4 whole chicken breasts (8 halves) skinned,
boned, and cut into 1-inch pieces
1. Combine the flour, pecans, oregano, cumin, thyme, cayenne, and
salt
to taste in a shallow dish.
2. Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well.
3. Melt 3 tablespoons of the remaining butter in a large skillet
over
medium heat. Add half the chicken pieces and sauté until browned on
all sides
and
cooked through. Remove from pan and keep warm.
Repeat with
the remaining 3 tablespoons
butter and the chicken.
4. Serve the chicken morsels with toothpicks and
your favorite mustard
for dipping.
8 appetizer portions.
Note: The cooked chicken can be stored covered in the refrigerator.
Before serving, heat the chicken, wrapped in aluminum foil, at 350
degrees F. for
10 minutes.
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